Chorizo & pancetta pasta

2 teaspoons minced garlic

1 red onion diced

pancetta

60g parmesan

2/3 tablespoons creme fraiche

2 table spoons red pesto

2 teaspoons paprika

150g pasta

1/3 chorizo ring

Step 1

Prepare the ingredients: begin by slicing the chorizo into bite-sized pieces, dicing the red onion, and grating the parmesan cheese.

Step 2

Cook the pasta: bring a large pot of salted water to a boil. add the pasta and cook it according to the package instructions until it's al dente. before draining, reserve a cup of pasta water for later use, then drain the pasta and set it aside.

Step 3

Cook the chorizo and pancetta: in a large skillet, cook the chorizo and pancetta over medium heat. cook until they start to brown and release their oils, which should take about 5-7 minutes. once done, remove them from the skillet and set them aside.

Step 4

Sauté the onion and garlic: using the same skillet, add the diced red onion. sauté it until it becomes translucent. then, add the minced garlic and cook for another minute until it's fragrant.

Step 5

Combine and cook: return the chorizo and pancetta to the skillet with the onion and garlic. stir in the red pesto and paprika, mixing well. reduce the heat to low and add the crème fraîche. stir until the sauce is smooth and heated through. if the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

Step 6

Add pasta and cheese: add the cooked pasta to the skillet and toss it to coat evenly with the sauce. sprinkle in the grated parmesan cheese and mix until the cheese is melted and the pasta is well coated.

Step 7

Serve: serve the pasta hot, garnished with extra parmesan cheese or fresh herbs if desired.